Sourmeal bread

“There are many formulas for making rye bread, but very few of them have been used for 100 percent of the flour. Black wheat contains a special form of beryllium, but its content is very small (6-8 per cent only), making it difficult to structure bread, and making better bread is difficult to make without the addition of large amounts of condensed flour.” “There is a lot of knowledge in the sour bread. Natural sugar and pasta content in wheat flour are high, including e-polymal sugar, which increases protein strength and dilation and makes the noodles sticky if mixed over a long period of time, as in the case of wheat bread. In addition, natural yeasts can provide an acidic environment that slows the rate at which the enzymes break sugar during mixing. During the fermentation process, the enzymes gradually release sugar from grains. If mixed and fermented, bread tastes like sweet, smooth, chewing and other bread very different.” It's like there's something wrong with the bread, but I don't know if the cracks on the face of the bread are normal or not. " This bread is better made with a variety of wheat flour, ranging from fine, skinless, black wheat to corrugated, even black wheat. This formulation uses blended grains and appropriate leachate methods, thereby increasing enzyme activity.” There's not a lot of wheat flour, so we'll just have to stick to the only wheat flour that's always there. The result is different, and only God knows. It is indeed a very tight bread, and those who do not generally love the coarse grains will probably not like it。